Leek and cheese omelette
- Low in lactose
- Gluten free
Derived from ingredients – check the package label.
- Good for breakfast
- Good for dinner
Less suited for lunch.
Eggs folded around sautéed leek and semi-hard cheese.
2 servingsFinal yield 350 g
Ingredients
- 180 gEGG WITHOUT SHELL
- 140 gLEEK
- 60 gCHEESE, TURUNMAA/OLTERMANNI, 30% FAT
- 10 gOLIVE OIL
Method
- Slice the leek and sauté it in half the oil until softened.
- Add the remaining oil and beaten egg, cook until set, scatter cheese over one half and fold.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 568.5 kcal
- Protein
- 38.6 g
- Fat
- 44.1 g
- Carbohydrate
- 3.9 g
- Total carbohydrate (by difference)
- 10.2 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Per serving
- Protein19.3 g26%
- Fat22.1 g67%
- Total carbohydrate (by difference)5.1 g7%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 284.2 kcal
- Protein
- 19.3 g
- Fat
- 22.1 g
- Carbohydrate
- 2 g
- Total carbohydrate (by difference)
- 5.1 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Per 100 g of finished food
- Energy
- 162.4 kcal
- Protein
- 11 g
- Fat
- 12.6 g
- Carbohydrate
- 1.1 g
- Total carbohydrate (by difference)
- 2.9 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Oil consumption is estimated from the recorded cooking input.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0